Plant-Based Chicken Alfredo
Hey Beleafers!
Let’s talk about creamy, dreamy, stick-a-fork-in-it-and-swoon pasta—yep, I’m talking about Plant-Based Chicken Alfredo! This dish brings all the indulgence of the classic, but with a plant-based twist that doesn’t sacrifice texture or flavor.
For this recipe, I used Wegman’s plant-based chicken, but if you can’t get your hands on that, no worries! Daring Chicken or Gardein’s Chicken Strips are great alternatives, giving you that tender, juicy bite without any fried crust. Paired with a rich, cheesy Alfredo sauce and tender fettuccine, this is comfort food at its finest. Let’s get into it!
Ingredients:
For the Pasta & Sauce:
Fettuccine pasta: 12 oz
Butter: 2 tsp (divided)
Heavy cream: 1 pint
Parmesan Asiago Romano cheese: 1 ½ cups, grated
Black pepper: 1 tsp (or to taste)
Salt: to taste
For the Plant-Based Chicken:
Plant-based chicken (Wegman’s, Daring, or Gardein Strips): 2 servings
Olive oil: 2 tbsp
Herbes de Provence: 1 tsp per side
Garlic powder: 1 tsp
White cooking wine: 2 tbsp
For Plating & Garnish:
Diced tomatoes: ½ cup
Extra Parmesan Asiago Romano cheese: for topping
Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil and cook the fettuccine according to the package instructions until al dente. Drain and set aside while preparing the sauce and chicken.
2. Sauté the Plant-Based Chicken:
Heat olive oil in a large pan over medium heat. Add the plant-based chicken and season one side with Herbes de Provence. Flip and season the other side with the same amount. Let it cook until golden and slightly crisped on the edges. Sprinkle in the garlic powder for extra depth.
3. Start the Alfredo Sauce:
In another pan, melt 1 teaspoon of butter over low heat. Pour in the heavy cream and let it heat up slightly before stirring in the grated Parmesan Asiago Romano cheese. Let everything slowly melt together, stirring occasionally.
4. Deglaze the Chicken:
Return to the plant-based chicken and pour in the white cooking wine, raising the temperature slightly to cook off the alcohol and deepen the flavor. Let the chicken absorb the flavors for another couple of minutes.
5. Finish the Alfredo Sauce:
Once the cream and cheese have melded into a thick sauce, stir in the black pepper and another teaspoon of butter for that extra silky texture. Taste and adjust with salt if needed to balance the richness of the cheese.
6. Combine & Serve:
Pour the Alfredo sauce over the drained fettuccine and toss to coat evenly. Plate the pasta, then place the cooked plant-based chicken breast right on top. Sprinkle on some diced tomatoes for a fresh pop of color and brightness. Finally, top it all off with another generous handful of grated Parmesan Asiago Romano cheese.
Final Thoughts:
This Plant-Based Chicken Alfredo is everything you want in a creamy pasta dish—rich, comforting, and packed with flavor. The Herbes de Provence bring out a deep, aromatic quality in the plant-based chicken, while the white wine adds a subtle touch of brightness. And of course, that Alfredo sauce? It’s a quick and foolproof technique my mom taught me, proving that you don’t need a long list of ingredients to make something absolutely delicious.
So, Beleafers, if you’re in the mood for a bowl of creamy, cheesy pasta that’ll have you coming back for seconds (or thirds), this is the one! And if you make it, don’t forget to tag me—I want to see your Alfredo masterpieces! 🍝✨
Bon appétit!
